Ingredients
Scale
- 1 1/2 cups uncooked millet
- 1/2 cucumber, diced
- 2 spring onions, sliced
- 1 small red pepper, diced
- 1/3 – 1/2 cup black olives, sliced
- 1/2 cup capers
- Dressing: juice of 1 lemon
- 2 tsp dijon mustard
- 2 tbsp apple cider vinegar
- optional maple syrup
- salt
- black pepper
Instructions
- Rinse the millet under cold water and drain. In a pot, bring 4 1/2 cups of water to a boil. Add the millet and cook for about 20 minutes until tender. Drain any excess liquid and let it cool.
- While the millet cooks, prepare the vegetables by dicing the cucumber and red pepper and slicing the spring onions and olives.
- In a mixing bowl, whisk together the lemon juice, dijon mustard, apple cider vinegar, optional maple syrup, salt, and black pepper to make the dressing.
- Once cooled slightly, combine the millet with the dressing in the mixing bowl. Stir in all prepared vegetables and capers until well incorporated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Mixing
- Cuisine: Gluten-free, Vegan
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg